Olive Oil-Citrus Cake

As a follow up to my previous post on Olive Oil Gelato, I wanted to also provide the recipe to the olive oil cake I made. There are several different cake recipes out there on the internet and in various cookbooks. After reviewing many of them, I came up with my own variation. For this cake I used a local Paso Robles olive oil, golden in color and very fruity on the palate. Unlike the gelato, the olive oil flavor is very subtle and provides a very moist end result. In the future I would always turn to olive oil in a cake batter recipe that calls for another oil such as vegetable or canola oil, especially if the cake has added flavorings such as citrus.

Olive Oil-Citrus Cake

1 1/2 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

3 eggs

1 cup sugar

2 tsp. orange zest

2 tsp. lemon zest

1/4 cup whole milk

3/4 cup extra virgin olive oil

1. In a bowl, combine flour, baking powder, and salt; mix well and set aside.

2. In another bowl, add eggs and sugar and mix until fluffy and sugar is well incorporated, about 2 minutes. Add zests, milk, and oil; continue to mix until well blended. Add flour mixture and combine until flour is incorporated; don’t overmix.

3. Pour batter into a buttered and floured 8- to 9-inch cake pan and bake for 30 minutes at 350°, or until center of cake springs back when touched and toothpick inserted comes out clean. Cool and serve ,or cover with wrap and serve next day.

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